Easy Chicken Noodle Soup Recipe

By Souped Up Recipes · 35 min

Ingredients

Instructions

1. Soak the 1.5 tbsp dried shrimp and 4 dried shiitake mushrooms for 2 hours. Dice the shrimp finely, slice the mushrooms thinly, and keep the soaking liquid for the broth.
2. Mince 1 tbsp garlic, thinly slice 5 shallots, dice 1 stalk celery, cut 1 carrot into thin rounds, rinse the bean sprouts, and cut the garlic chives into 2-inch pieces.
3. In a clay pot over medium-low heat, heat some oil and cook the shallots until their edges are lightly golden. Add the garlic and keep stirring until completely golden brown.
4. Add the celery, dried shrimp and mushroom slices, and stir for a few minutes until fragrant.
5. Add 1 tsp salt, 1.5 tbsp soy sauce and 1.5 tbsp Taiwanese soy paste, and stir for 1 to 2 minutes. Pour in 1 liter of unsalted chicken broth with the soaking liquid. If using oyster sauce instead of soy paste, use that.
6. Bring to a boil, add the chicken thighs, then lower the heat and simmer for 20 minutes.
7. Remove the chicken. Add the carrot and noodles to the pot.
8. Shred the chicken with two forks into bite-sized pieces and return it to the pot with the garlic chives and bean sprouts. Cook 1 to 2 minutes, then taste and adjust the seasoning.
9. Serve garnished with fried shallots and bonito flakes if you like.

Summarized from Souped Up Recipes's video. Watch it for the details.

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